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Ultimate Clam Chowder

Hearty New England-style clam chowder is given the ultimate upgrade with Yukon Gold potatoes, diced pancetta, and a touch of sherry.

  • SERVINGS 22

INGREDIENTS

1. 1 bag Pioneer® Instant Base for Cream Soup (94209) or Pioneer® Cream Soup Base & Sauce Starter Mix
2. 1 lb. Yukon Gold potatoes, diced
3. 16 oz. Clam juice
4. 8 oz. pancetta, diced
5. 1 Onion, large, chopped
6. 3 Tbsp. Butter
7. 6 oz. Parsley leaves, chopped
8. 20 oz. Clams, do not drain
9. ¼ cup Sherry

INSTRUCTIONS

1. Boil potatoes in salted water, just until fork tender. Drain, but reserve the liquid.
2. Add clam juice to a measuring pitcher. Add enough of the reserved potato water to make 2 quarts. Add additional water if necessary to obtain 2 quarts of liquid.
3. Transfer clam juice/water mixture to a stock pot and bring up to 190 degrees. Remove from heat. Gradually whisk in soup base until lump free. Whisk vigorously for 1 minute. Let stand for 3-5 minutes and then whisk again.
4. While soup base is standing, cook pancetta over medium-high heat until cooked through.
5. Add potatoes, pancetta, clams, onions, and parsley to soup base and simmer for 15-30 minutes, stirring frequently.
6. Deglaze pan used to cook pancetta with the sherry. Add liquid to soup.
7. Sauté onions in butter until just soft.
8. Serve with oyster crackers.

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